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mini turkey meatballs

Mini Turkey Meatballs in Tomato Sauce

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Course: Main Course
Cuisine: Low
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Lorena Salinas from Cravings Journal

Ingredients

For the mini turkey meatballs

  • 230 g ground turkey I used breast only
  • 1/2 tbsp olive oil + extra to cook
  • 1/2 tsp salt
  • to taste pepper
  • 1/4 tsp ground oregano
  • 1/8 tsp garlic powder

For the tomato sauce

  • 100 g yellow onion finely diced
  • 2 garlic cloves minced, finely grated or pressed
  • 4 tbsp tomato paste
  • 2 bayleaves
  • 3 large tomatoes fresh over ripened* or canned
  • to taste salt and pepper

Instructions

For the mini turkey meatballs

  • Mix all the ingredients together in a bowl.
  • Lightly oil your hands and make half a teaspoon sized balls. 
  • Cook the meatballs on a pan on medium heat with olive oil. Once they're golden and cooked through, remove them and keep for later use.

For the tomato sauce

  • Peel, deseed and chop the tomatoes really finely. Pass the seeds through a colander by pressing on them with the back of a spoon and keep their juices. Discard the skin and seeds. If using canned tomatoes you can use the juice that they come in.
  • Add extra olive oil to the same pan where we cooked the mini meatballs if needed. Use it to cook the onion on low-medium heat until translucent and sweet in smell.
  • Add the garlic and tomato paste and cook for one minute while stirring.
  • Add the tomatoes and juices from the seeds along with the bayleaves and let it warm up.
  • Turn down the heat to a simmer and let the sauce reduce and the tomatoes soften. When you're happy with the texture blend it.
  • Return the sauce and meatballs to the pot to heat back up and serve over, pasta, rice, mashed potatoes.

Notes

*For sauces it's best to have close-to-death tomatoes. They're really red and soft which makes the process of them cooking faster and the result is sweeter. That way you don't need to add sugar!
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